Make It

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1. Preheat oven to 300°F. Toast almonds for 10 to 15 minutes, or until lightly browned. Remove from oven and let them cool before grinding them with the Lorna Doone cookies. Melt butter and pour over ground almond cookie mixture; mix together with a fork. Butter a 9-inch springform pan and pat the crust ingredients into bottom firmly.

2. In the bowl of an electric mixer, beat the cream cheese until fluffy; add the sugar, flour and eggs one at a time, mixing well after each addition. Pour in the condensed milk, vanilla and almond extracts, and lemon juice. Blend until smooth.

3. Pour mixture into prepared pan and bake for 1 hour and 15 minutes. Turn the oven off, leaving the cheesecake to cool in oven for 30 minutes. Refrigerate 12 hours or overnight. When ready to serve, remove side of pan. Garnish with fresh strawberries.

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Notes

To cut cheesecakes, use a knife that's been dipped into hot water and wiped with a cloth between each cut. This ensures a clean cut every time.
To make the traditional New York Style cheesecake, omit the almonds, and almond extract. Replace the Lorna Doones with graham crackers and increase the amount by a half cup.